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Lemon Blueberry Cupcakes Recipe

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★★★★★

4.6 from 90 reviews

These Lemon Blueberry Cupcakes are a delightful treat combining tender, moist lemon-flavored cake packed with fresh blueberries and topped with a luscious, tangy lemon cream cheese frosting. Perfect for spring gatherings or anytime you crave a burst of citrusy sweetness balanced with the natural juiciness of blueberries.

Ingredients

Scale

Cupcake Batter

  • 1 ¼ cup all-purpose flour
  • 1 cup granulated sugar
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup milk (room temperature)
  • ¼ cup vegetable oil
  • 2 tbsp sour cream
  • 1 egg (room temperature)
  • 2 tbsp lemon juice (fresh squeezed)
  • 1 lemon (zested)
  • ¾ cup blueberries (fresh)

Lemon Cream Cheese Frosting

  • 1 cup unsalted butter (room temperature)
  • 4 oz cream cheese (room temperature)
  • 3 ½ cups powdered sugar
  • 1 tbsp lemon juice (fresh squeezed)
  • 1 lemon (zested)
  • ¼ tsp salt
  • Additional lemon zest and blueberries for garnish

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350° F (175° C) and line a 12-cup cupcake pan with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until well combined to ensure even distribution of leavening agents and seasoning.
  3. Add Wet Ingredients: Add the milk, vegetable oil, sour cream, egg, lemon zest, and lemon juice to the dry ingredients. Whisk gently until just combined, being careful not to overmix to maintain tender cupcakes.
  4. Fold in Blueberries: Carefully fold the fresh blueberries into the batter to evenly disperse them without breaking them apart.
  5. Fill Liners and Bake: Portion the batter evenly into the cupcake liners, filling each about ¾ full. Bake in the preheated oven for 20-22 minutes or until the cupcake tops spring back when gently touched.
  6. Cool the Cupcakes: Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
  7. Prepare Frosting: In a mixing bowl or in the bowl of a stand mixer fitted with a whisk attachment, beat the unsalted butter and cream cheese together on medium-high speed until light and creamy.
  8. Add Powdered Sugar: Gradually add the powdered sugar in two additions, mixing on low speed until incorporated each time to prevent a sugar cloud.
  9. Add Lemon and Salt: Add lemon zest, lemon juice, and salt to the frosting and mix on low speed until fully combined.
  10. Whip the Frosting: Increase the mixer speed to high and whip the frosting for 2-3 minutes until light, fluffy, and smooth.
  11. Frost and Garnish: Spread or pipe the lemon cream cheese frosting onto the cooled cupcakes. Garnish with additional lemon zest and fresh blueberries if desired.

Notes

  • Ensure all dairy ingredients and eggs are at room temperature for a smoother batter and better incorporation.
  • Do not overmix the batter to avoid dense cupcakes.
  • Fresh blueberries work best; if using frozen, do not thaw to prevent color bleeding.
  • Adjust sugar in frosting to taste if preferred less sweet or more tart.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.
  • Bring cupcakes to room temperature before serving for best flavor.

Keywords: lemon blueberry cupcakes, lemon cupcakes, blueberry cupcakes, cream cheese frosting, lemon cream cheese frosting, spring cupcakes, moist cupcakes, easy cupcake recipe

Find it online: https://kitchenwithkai.com/lemon-blueberry-cupcakes-recipe/